Lamb with millet
Description
The recipe won't take much time. Cook lamb with millet in a cauldron or a pot with a non-stick bottom. The millet absorbs the lamb fat, becoming juicy and velvety in taste, so there's no need to add extra butter to the porridge. Serve the dish hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Try to use lamb or young mutton, as meat from older animals needs to be simmered for about 40-50 minutes after frying to become tender, before adding the millet.
- 2
Step 2
Rinse the millet several times in water, draining the liquid and adding fresh water each time. Wash thoroughly, otherwise the porridge will have a bitter taste.
- 3
Step 3
Rinse the meat under water and cut it into portion-sized pieces. It's best to use brisket with ribs. Peel the onion, rinse it, and slice half of it into half-rings. Fry the meat and sliced onion for about 8–10 minutes in heated vegetable oil in a cauldron or a non-stick frying pan with high sides.
- 4
Step 4
The lamb should brown properly. At this stage, you can add water and simmer the meat for about 40 minutes.
- 5
Step 5
Add the washed millet and salt to the container. Add other seasonings and spices as desired.
- 6
Step 6
Pour in hot water and reduce the heat to medium. Simmer for about 25–30 minutes, skimming off the foam that forms.
- 7
Step 7
After the specified time, turn off the heat, cover the container with a lid, and let it sit for another 10 minutes so the porridge absorbs the remaining liquid and the meat becomes more tender in taste.
- 8
Step 8
Place the lamb with millet on plates and serve. Remember, this meat should only be eaten hot!